a cooking and dining blog
My husband had recently been dropping hints about date nut bread after discovering an index card from his mother with a hand-written recipe. She is a foodie so I was game but it was a recipe from another time that called for shortening and where…
I love ramen and used to keep a punchlist on me at all times when I was living in Tokyo so I could duck in for a bowl if I happened to be in a particular neighborhood. NYC has seen an incredible influx of ramen…
After a bit of a hiatus towards the end of 2019, Supper Club was back on our calendars for January. For our inaugural dinner of 2020, I was planning on reprising a Supper Club favorite, a Spanish bouillabaisse with lobster and clams, but upon learning…
This dish was born after discovering that there are endless options in creating new (and visually attractive) salads by cutting veggies into batons and adding some cheese and nuts. Beets and apples are natural friends in many salads but this salad’s preparation really shows off…
This recipe for Zucchini Salad With Pecorino, Basil and Almonds from Alexa Wiebel and New York Times Cooking caught my eye because of its versatility. Also, it was summer and our weekly CSA seemed to be filled with different kinds of zucchini (though it obviously…
Observations from my first visit Located within a landmarked building in the Flatiron district originally called “The Church Mission” which is the New York home for Fotografiska, a Stockholm-based photography museum, is Verōnika. This restaurant is the latest from Stephen Starr and is designed by…
New sushi and yakitori omakase restaurants are opening but count me among the fatigued. That said, I am intrigued by Torien given Chef Yoshiteru Ikegawa’s reputation but I will wait a bit to learn more. There are so many great yakitori restaurants that I want…
I like my hash browns to be crispy and ‘fluffy’, not ‘al dente.’ And when making them at home, I like making one ginormous hash brown. It’s easier to make, to serve, and to eat! This recipe is flexible and hash browns are messy by…
I had flour, eggs and butter. . . and an orange. I was hankering to bake something. With something snack-y on the brain, I decided upon an orange pound cake. This recipe is inspired by Dorie Greenspan’s “Odile’s Fresh Orange Cake” and Ina Garten’s “Orange…
Nolita, then MePa and so on and so on. I sometimes get caught flat-footed on new names for Manhattan neighborhoods. I admit not being familiar with Two Bridges, the Lower East Side/Chinatown neighborhood by the East River flanked by the Brooklyn and Manhattan Bridges before…
Looking for a new way to use broccoli that is easy? The color is so bright that I was inspired to mix it in with pasta, like a pesto. But given the texture of broccoli, I decided not to make it more gritty by adding…
In my inaugural New & Noteworthy list of 2020, I keep myself honest and prune my list. I also add one new restaurant, which has been receiving coverage for a few months hyping its opening, Verōnika, the latest from restauranteur Stephen Starr and design studio…
I usually prefer savory crackers but these pecan-raisin crackers are an exception. And pair excellently with cheeses, especially blue cheese. I used Melissa Clark’s Golden Raisin and Pecan Thins recipe (which acknowledges that the recipe comes from”Better Baking” by Genevieve Ko) and made a few…
Crackers are one of my favorite snack foods and a preferred vehicle for cheese. I am always bummed when I spend $8 for a small box of ‘artisanal’ crackers and I find they taste like cardboard or are always stale. I tested this batch of…
When living in Tokyo, I used to stop into Mister Donut and treat myself to an old-fashioned doughnut now and again. I recall there were several types: glazed, sugar and plain. I used to get the plain — not too sweet and the rough texture…